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Super simple, healthy, homemade yogurt made in your slow cooker! If you’ve ever considered making your own yogurt, you need to check this out!
I’ve always wanted to love the taste of yogurt. Unfortunately, no matter which flavor or brand I try, my taste buds just don’t approve. Thankfully, my husband and both of my sons love yogurt, and they’ll eat it plain (unsweetened) or topped with fruit, honey, granola, etc.
But store-bought yogurt is expensive, especially organic yogurts. I’ve heard that making your ownyogurt at home is easy, but I’ve always had an excuse not to try it. I thought…
“It might not taste good.”
“What if I don’t cook it properly and it spoils?”
“It’s not that much cheaper to make it yourself, and buying it saves me time.”
And then I tried it.
Let me tell you, this homemade slow cooker yogurt was supereasy to make! So easy, in fact, I don’t think I could have messed it up.
How To Make Homemade Yogurt in Your Slow Cooker
First, let me say that cooking homemade yogurt in a slow cooker isn’t the typical way to make it. Most other homemade yogurt recipes are cooked on the stovetop, requiring you to keep a close eye and frequently check the temperature–and try to get it “just right”. Not this recipe!I love that this technique is almost completely hands off! (Because when you’re chasing toddlers around all day, you need all the hands you can get.)
So, how DO you make it?
The easy answer is: you pour milk into a slow cooker and let it go. Pretty much.
In more detail, the milk cooks for just 2.5 hours in the slow cooker. Then, you will actually turn your slow cooker off, stir in your sweetener of choice (optional), and let the yogurt rest for 3 hours in the warm slow cooker. Next, you’ll stir in a yogurt starter–any store-bought yogurt will work, just be sure it matches the flavor you want to make (I recommend plain Greek yogurt for best results). Lastly, the yogurt rests for a longer stretch of time (8-12 hours, depending on how “sour” you want it to taste).
Did you notice? Other than checking the yogurt a few times during the process, the slow cooker does all the work! You can set a timer, then just walk away. Definitely my favorite kind of recipe!
But…that’s a lot of cook time.
If that’s what you’re thinking, please…don’t let the amount of time scare you away from trying this! Just plan accordingly–make the yogurt during a day when you know you’ll be home, such as a day on the weekend. Or (my preference), start the yogurt after dinner and time it so that the longest stretch of “cook” time is while you’re sleeping. You’ll wake up to fresh homemade yogurt in the morning! 🙂
How Much Does Homemade Yogurt Cost?
I calculated that this homemade version costs less thanhalfthe price of store-bought—just $1 per quartfor non-organic or $1.50per quartfor organic! Previously, I had been buying Stonefield organic yogurt for more than $4/quart!
Since prices will vary depending on your specific location, here is how I calculated the cost per quart of yogurt: Simply take the cost of 1 half gallon milk divided by 2 (since the recipe will yield two quarts). I bought a half gallon of organic whole milk for $2.99 at ALDI, so each quart of yogurt cost me just $1.50.
If you want to halve the recipe and only use one quart of milk, that exact price of milk will be the cost of your one quart of yogurt. Easy!
If your family eats a lot of yogurt, I highly suggest trying to make your own! You can lower the cost even more if you buy milk on sale and freeze it until you want to make yogurt.
Cooking Tips
- This yogurt takes about 14 hours to make. Consider your schedule before starting. While it can be done during the day, I personally think the best time to start the yogurt is 5 1/2 hours before you normally go to bed. (For example, if you go to bed at 10:30, start the yogurt at 5 p.m. You’ll only need a minute to tend to it at 7:30 p.m. and again at 10:30 p.m.before the long 8-hour stretch, when you can sleep. By morning, the yogurt will be done!)
- The recipe makes plain, unflavored yogurt or sweetened yogurt. For fruit-flavored yogurt, simply blend the finished yogurt with your favorite fresh or frozen fruit (note that using frozen fruit will make the yogurt a thinner texture).
- I highly recommend using organic whole milk for the yogurt. However, if you wish to decrease the calorie count, a lower fat milk may be used.
- For thicker, Greek-style yogurt, try lining a colander with a coffee filter (or cheesecloth) and set the colander over a large bowl. Spoon yogurt into the lined colander and refrigerate several hours or overnight. Extra liquid (whey) will drain into the bottom of the bowl, creating a thick, creamy yogurt! Store the yogurt in an airtight container in your refrigerator. (Note: Don’t waste the liquid whey! Blend it into smoothies, or freeze in ice cube trays to keep for later use.)
Easy Homemade Yogurt (Slow Cooker)
Yield: 2 quarts
Super easy and inexpensive to make, this homemade yogurt is creamy and delicious. For a sweetened version, whisk 1/2 cup honey or sugar into the milk immediately after turning off the slow cooker. If flavored yogurt is desired, blend with fruit after the yogurt has set.
1 minPrep Time
14 hrCook Time
14 hr, 1 Total Time
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Ingredients
- 1/2 gallon whole milk
- 1/2 cup honey or sugar (optional)
- 1 Tbsp pure vanilla extract (optional)
- 1/2 cup yogurt "starter" (use plain Greek yogurt the first time you make it; after that, reserve 1/2 cup homemade yogurt as your starter)
Instructions
- Pour milk into the slow cooker and cook on HIGH for 2 1/2 hours (set a timer).
- When the timer goes off, turn off the slow cooker and unplug it. If sweetened yogurt is desired, whisk 1/2 cup honey or sugar into the milk now. For vanilla yogurt, whisk 1 Tbsp vanilla into the milk now. Let yogurt rest for another 3 hours (set another timer).
- When the timer goes off, pour 1/2 cup starter yogurt into the slow cooker and whisk to combine. Replace the lid, and thoroughly cover the slow cooker with a large bath towel or beach towel. Let rest 8 hours to cool and culture (do not refrigerate). For tangier yogurt, allow more than 8 hours (up to 12 hours).
- Remove the towel from the slow cooker; the yogurt is done! Scoop out 1/2 cup of yogurt and reserve to use as the starter for your next batch. If desired, separate the yogurt into smaller containers and/or blend with fresh or frozen fruit to flavor. Store in the refrigerator up to 2 weeks.
- Serve with desired toppings: raw honey, pure maple syrup, fresh fruit or jam, granola, etc.
Notes
This yogurt takes about 14 hours to make. Consider your schedule before starting. While it can be done during the day, I personally think the best time to start the yogurt is 5 1/2 hours before you normally go to bed. (For example, if you go to bed at 10:30, start the yogurt at 5 p.m. You'll only need a minute to tend to it at 7:30 p.m. and again at 10:30 p.m. before the long 8-hour stretch, when you can sleep. By morning, the yogurt will be done!)
I highly recommend using organic whole milk for the yogurt. However, if you wish to decrease the calorie count, a lower fat milk may be used.
For thicker, Greek-style yogurt, try lining a colander with a coffee filter (or cheesecloth) and set the colander over a large bowl. Spoon yogurt into the lined colander and refrigerate several hours or overnight. Extra liquid (whey) will drain into the bottom of the bowl, creating a thick, creamy yogurt! Store the yogurt in an airtight container in your refrigerator. (Note: Don't waste the liquid whey! Blend it into smoothies, or freeze in ice cube trays to keep for later use.)
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Have you ever made homemade yogurt? Do you prefer store-bought or homemade?
